I think the heart and soul of Italian cooking is coaxing the true flavor out of raw ingredients, and that’s what we do with these beans. Stracotto means “long cooked,” and for this recipe, yellow wax beans, a summer vegetable usually prepared al dente, are simmered long and slow with our deeply caramelized soffritto. You’ll want to make this dish only if you already have soffritto in your refrigerator and when yellow wax beans are in season. You could also use yellow Romano beans.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.